Chatpata Mango Chutney (Tokku)

Chatpata Mango Chutney (Tokku)
This is one Mango chutney (Tokku) I personally relish. Fortunately Raw Mangoes are available these days even during offseason (but not as sour as desired). This Mango chutney goes best with rice and a generous spoon of ghee! You can refrigerate this Chutney for close to 1 week in the fridge.

Ingredients

• 1) Raw Mangoes – 2 nos
• 2) Fenugreek Seeds (Methi/Menthya beeja) – 2 tsp
• 3) Dried Red Chilies (Bedige if available) – 6-7 pieces
• 4) Green Chilies – 2 nos
• 5) Curry leaves – a few
• 6) Salt to taste
• 7) Oil – 1 tbsp
• 8) Sugar – 1 pinch
• 9) Asafetida (Hing/Hingoo) – 1 pinch
• 10) Turmeric (Haldi/Arashina) – 1 pinch
• 11) Mustard Seeds (Sasive) – 1 tsp

Method

• 1) Take Fenugreek Seeds (Menthya) and Red Chilies (Byadige Menasinakai) and roast it till the seeds turn deep brown.
• 2) Grind the above mixture along with Turmeric and Hing into a coarse powder and keep aside.
• 3) Grate the mangoes and keep aside.
• 4) Take a deep pan and heat the oil. Add Mustard Seeds (Sasive) till it splutters. Add some Hing. To this directly add the grated mangoes and mix well.
• 5) Add Curry leaves and mix well. Cook for about 1-2 minutes.
• 6) To this add the Chili/Fenugreek powder and mix well.
• 7) Add Salt to taste
• 8) Your chutney is ready when the mixture does not stick to the pan.